Thursday, October 15, 2009

Blueberry Pancakes

Growing up I was a very, very picky eater. I barely ate anything other than macaroni and cheese, spaghetti, hot dogs, and bread. I didn't even like pizza! I remained fairly picky until about the time I met Aaron. He made me try things, and I discovered that I actually liked some of them. Then I started cooking, and discovered many of the things I didn't like turned into things I loved when I made them.

One of those things is pancakes. I hated pancakes (and waffles) when I was a kid. I would choke down the obligatory one and then go play, sneaking into the kitchen later to eat some kind of snack (most likely cheetos and coke - it's amazing I survived when I regularly ate like that).

Then one day Aaron wanted pancakes, so I grudgingly got out my cookbook and made them. I got ready to choke down my one pancake, took a bite, and realized something - these things were delicious! I ate more than half the batch (and had a matching stomach ache later, but it was totally worth it), and have been making them regularly ever since. While I have tried others, this recipe is one I stick to most often, jazzing it up with blueberries quite regularly.

We top them with butter and real maple syrup (something Aaron had never had before we were together, and now we only eat the real stuff because it's sooooo good), and usually have bacon on the side. These are so satisfying, and remarkably easy to throw together.

Blueberry Pancakes
Note: Omit the blueberries for plain pancakes, which are very nearly as wonderful as the blueberry version.

2 Tbsp. butter, melted
1/2 to 1 c. milk (depending on how thick you like your batter; I usually use the whole cup)
1 egg
1 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup blueberries (fresh or frozen are fine; you can use more or less berries depending on your preferences)

In a large bowl (or a large liquid measuring cup, which is what I use since it makes it easier to pour out the batter at the end), whisk together the butter and milk. Add in the egg and beat well. Add in the dry ingredients, and mix until just combined. Pour batter into a hot non-stick skillet by the 1/4 cup-ful. Drop a few berries onto the top of each pancake. When the top is covered with bubbles, flip the pancakes and cook until the bottom is golden brown. Repeat process until all the batter is used. Serve with butter and maple syrup.

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